Strategies for improving the production of bio-based vanillin

Abstract

Vanillin (4-hydroxy-3-methoxybenzaldehyde) is one of the most popular flavors with wide applications in food, fragrance, and pharmaceutical industries. However, the high cost and limited yield of plant extraction failed to meet the vast market demand of natural vanillin. Vanillin biotechnology has emerged as a sustainable and cost-effective alternative to supply vanillin. In this review, we explored recent advances in vanillin biosynthesis and highlighted the potential of vanillin biotechnology. In particular, we addressed key challenges in using microorganisms and provided promising approaches for improving vanillin production with a special focus on chassis development, pathway construction and process optimization. Future directions of vanillin biosynthesis using inexpensive precursors are also thoroughly discussed.

Artificial Biosynthetic Pathway for Efficient Synthesis of Vanillin, a Feruloyl-CoA-Derived Natural Product from Eugenol

“…In our experiment, vanillin production using eugenol as substrate reached 4.83 ± 0.09 g L –1 with a yield of 88.2%, surpassing previous eugenol-based production efforts. , Moreover, this production was comparable to most of the productions from the commonly used ferulic acid substrate in E. coli . But this newly designed pathway for vanillin production from eugenol still requires further optimization, such as cofactor balance, to meet the needs of industrial-scale production,.…”

“…16,33 Moreover, this production was comparable to most of the productions from the commonly used ferulic acid substrate in E. coli. 38 But this newly designed pathway for vanillin production from eugenol still requires further optimization, such as cofactor balance, to meet the needs of industrial-scale production,.…”

Recent Advances in Microbial Metabolic Engineering for Production of Natural Phenolic Acids

“…61 VA is a precursor for the biosynthesis of vanillin, a major flavoring agent used worldwide, with a a global market demand of approximately 20,000 tons annually. 62 The main production process of VA involves extraction from natural plant sources, including dried fruits and sweet basil. However, the low yield cannot meet the increased demand.…”

“…Owing to its antioxidative, neuroprotective, antibacterial, liver protective, and anti-inflammatory properties, VA has been developed as an additive, flavor ingredient, and preservative in the food industry; as a drug with clinically meaningful efficacy in the pharmaceutical industry; and as a chemical intermediate in the chemical synthesis industry. − Additionally, owing to its excellent thermal stability and degradability compared with commercial poly­(ethylene terephthalate), VA has been developed for polymer synthesis . VA is a precursor for the biosynthesis of vanillin, a major flavoring agent used worldwide, with a a global market demand of approximately 20,000 tons annually . The main production process of VA involves extraction from natural plant sources, including dried fruits and sweet basil.…”

From vanillin to biobased aromatic polymers

“…Furthermore, chemically synthesized vanillin costs only 1% of the naturally extracted vanillin (around USD 10 per kg). 31,32…”